PATTI LABELLE’S MACARONI AND CHEESE RECIPE – Small Recipe
Got this off of the “Good Morning America” website after I saw her cook this on the show. This is the best macaroni and cheese I have ever tasted!!
Total time: 50 minutes
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 8 serving(s)
Ingredients:
| 1 tablespoon vegetable oil |
| 1 lb macaroni |
| 8 tablespoons butter |
| 1 tablespoon butter |
| 1/2 cup muenster cheese, shredded |
| 1/2 cup mild cheddar cheese, shredded |
| 1/2 cup sharp cheddar cheese, shredded |
| 1/2 cup monterey jack cheese, shredded |
| 2 cups half-and-half |
| 8 ounces Velveeta cheese, cubed |
| 2 eggs, lightly beaten |
| 1/4 teaspoon seasoning salt |
| 1/8 teaspoon fresh ground pepper |
Steps:
- Preheat oven to 350.
- Lightly butter a deep 2 1/2 quart baking dish.
- Fill a large pot with water and bring to a rapid boil.
- Add macaroni and the 1 TB oil.
- Cook for 7 minutes, or until somewhat tender.
- Drain well, and return to the pot.
- Meanwhile, in a small saucepan, melt 8 TB of the butter.
- Stir into macaroni.
- In a large bowl, combine all of the shredded cheeses.
- To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
- Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
- Dot with remaining 1 TB of the butter.
- Bake for 30-35 minutes or until the edges are golden brown and bubbly.
- Serve hot.
- Serves 8.
Nutrition Facts:
Calories 631.8, Fat 38.8, Saturated Fat 23, Cholesterol 153.5, Sodium 749.7, Carbohydrate 48.3, Fiber 1.8, Sugar 4.1, Protein 22.4